Elephant Yam Roast - கருணை கிழங்கு வறுவல் - Step by Step

      Elephant yam  roast was the first dish, I tasted at my in law's place. It was like fish fry. My MIL will prepare it uniquely. She used to grind the masala in stone grinder and add it to the mariande. That marinade will make the roast so flavoufull. Here in US, we will not be getting fresh yam often. Whwn I shopped at Patel,last week, found this beauty. Since it is rare, it costs too high. One kg yam costed me around $7. It was pretty much high, but for the taste ,we can pay . Planned to prepare masiyal for coming week. Will post you all with the yam recipes soon. 

   By the way, we are planning for  week long "No Cook "series for the month of April. Stay tuned for some unique recipes of "No cook " series.

Preparation Time: 10 mins
Cooking Time : 20 mins
Serves - 4

Ingredients:
To grind :
1.Ginger - 1/4 inch
2.Garlic pods - 3
3.Fennel seeds - 1/2 tsp

For the roast :
1.Elephant yam - 1 kg
2.Turmeric powder - 1/4 tsp
3.Sambar powder - 2 tbsp
4.Tamarind water - 1/2 cup
5.Salt - to taste
6.Water - as needed

* Wash the elephant yam and peel the skin. Chop , it into medium sized pieces. If it is so thin, then it may be become crisp.If it is so thick, then it will not cook evenly. * Take a pan, add tamarind water and plain water, add little turmeric powder . Bring it to boil. The reason for adding tamarind water, is to get rid of the itchness from the yam. We can either add tamarind water while cooking or while marinating the yam. * Add the sliced yam into the boiling water . The yam should be cooked 90 %. If it is too much, cooked ,then it will become mushy. * Once the yam is cooked, strain it from the water . Let it cool for some time. Meanwhile let us prepare the marinade. * Take a blender, add fennel seeds,ginger and garlic. Grind it to a fine paste. Add little water to the mix and form a paste. * Take a mixing bowl,add sambar powder,turmeric powder ,salt and the grinded mixture. Mix it well to form a smooth paste. If the paste is thick, we can add little water to form a loose paste. * Add the cooked yam to the mixing bowl. Apply it evenly to the yam. Now, if we want,we can add little tamarind paste or lemon juice. Let the marinade sit for atleast 10 mins. If we want, we can marinate it overnight. The more you marinate, the more tasty it becomes. * Take a pan, add oil liberally. Roast the yam till it becomes golden brown. Toast the yam in medium heat. So it will bwon evenly.  Fry the yams ,in batches. Serve it with curd rice ,dal rice or any mixed rice.

Notes:
* Always use tamarind water ,to cook the yam, if not it will be itchy.
* Adjust the spice level.
* Use little ginger compared to garlic pods.
* The masala has to be grinded finely.
* We can add little lemon juice to the marinade.
* We can cook the yam and freeze it for future use.
* Or else we can marinate it and freeze.
* Adding grinded ginger garlic and fennel paste,will make the yam very aroamtic.

Restaurant Style Cauliflower Kuruma - Gobi Mattar Curry - Step by step

   Gobi mattar curry or cauliflower kuruma is a very rich curry, which always served with rotis.The curry is made out of a rich onion - tomato base. I have used coconut and cashew paste to thicken the curry. You can use cream also. We can also use yogurt to give a tartness to the curry .The trick is, the curry should ooze out oil. That will achieved, only if the curry is covered and  kept in low flame . This will make the oil to ooze out.

  You would be wondering, what am I doing on top a clock. I know , you thinkme crazy. My antique clock fell off and broke. The crazy blogger's mind, didn't want to waste it .So used it as a base for my photography. Enjoy this curry for your rotis : )

Preparation time : 10 mins

Cooking time : 20 mins

Serves - 5

Ingredients :

To Roast and Grind:

1.Onion - 1 (big)

2.Tomatoes - 2 (medium)

3.Ginger garlic paste - 1/2 tbsp

4.Sambar powder - 2 tbsp

5.Turmeric powder - 1/4 tsp

6.Oil - to roast

 For the Curry :

1.Cauliflower - 2 cups

2.Mattar - 1/2 cup

3.Garlic - 3

4.Oil - 1/4 cup

5.Cinnamon sticks - 1 inch

6.Fennel seeds - 1/2 tsp

7.Curry leaves - few

8.Cilantro - to garnish

9.Salt - to taste

10.Garam masala - 1/2 tsp

To Grind :

1.Coconut - 3 pieces

2.Cashews - 4

Method:

* Wash the cauliflower florets and imemrse them in salty - hot water. Let them sit for alteast 5 mins. This will make the cauliflower get rid off any worms or insects. * Take a pan, add oil and saute chopped onion. When the onion turns translucent ,add ginger garlic paste. * Once the onion is sauteed, add sambar powder,turmeric powder and saute . Dont make the sambar powder to turn black. * Now dump in chopped tomatoes and sprinkle some salt. * The tomatoes should turn mushy. This is very essential. Turn off the flame and let the masala cool off. Grind the masala into fine paste.Take a mortar and pestle and crush garlic ,cinnamon and fennel . * Add oil and temper with crushed garlic mixture and curry leaves. * Dump the blanched cauliflower and saute it for a minute.Cover and cook the cauliflower and let it gets cooked for atleast 2 mins.  * Once cauliflower is cooked, add the grinded masala to the pan. Let the masala , blends with the cauliflower. * Now add the mattar and toss it with the curry. * Grind coconut with cashews to a fine paste. Add very little water to the grinded mixture. *Add garam masala and  adjust salt to taste. Cover the pan ,Let the curry sit in low flame for atleast 5 mins. The oil should ooze out. That is the right consisntancy for the curry. Turn off the flame and garnish with chopped cilantro.                                                                 Serve with hot rotis or parotta.

Notes:

* We can add potato or carrot to the curry.

* We can also add cream to the curry to give it a richness.

* We can also reduce the amount of tomatoes and replace it with yogurt.

* Adjust the spice level ,according to your taste.

* Always cook the curry, in low flame at last ,for the curry to ooze out oil.

Soya Chunks Biriyani - Soya Chunks Pulao using cococnut milk - Step by Step

  Soya is rich in protien and dietary fibre. It has the same amount of nutrients as of in cows milk. I used to make soya chunks biriyani, my kids will enjoy soya as chicken. H was not complaining about the texture. So prepared a post about it. Soya chunks are available in all Indian Groceries. Always soak the soya chunks in hot - salty water for 2 to 3 mins and then sueeze the excess water. Don't leave for long, then the soya chunks will become mushy. Here I have prepared it with mild flavours. You can always use your imagination to make it spicier . I have used coconut milk. You can use plain water instead. Today is the final day of our "Biriyani Series". I hope you all completely enjoyed with the biriyanis. 

   Here are some of my biriyani recipes. Enjoy your sundays ,with these beauties.

* Mutton Biriyani

* Anjappar Style Chicken Biriyani

* Shrimp Dhum Biriyani

* Chicken Dhum Biriyani

* Fish Dhum Biriyani 

* Kayalpatnam Mutton Biriyani 

* Kovai Angannan Biriyani

* Malabar Mutton Biriyani

* Egg Biriyani

* Vegetable Biriyani

* Nargisi koftha Biriyani

* Mughalai Chicken Biriyani

Preparation Time: 10 mins
Cooking time : 30 mins
Serves - 4

Ingredients:
1.Basmati rice - 2 cups
2.Soya chunks - 1 cup
3.Carrot - 1/2 cup ( chopped)
4.Peas - 1/4 cup
5.Onion - 1 big
6.Green Chillies - 4
7.Coconut milk - 2 cups
8.Water - 1 1/2 cup
9.Salt - to taste
10.Cashews - 7
11.Mint - 1/2 cup (chopped)
12.Curd - 2 tbsp
13.Ginger garlic paste - 1/2 tsp

For tempering:
1.Oil - 1/2 cup
2.Cinnamon - 1 inch
3.Cloves - 4
4.Cardamom- 3
5.Bay leaves- 3
6.Fennel seeds - 1/2 tsp

Method:

* Soya chunks are hard to touch. we need to cook them.Take a pan of water and bring it to boil .Add some salt and turn it off .Now drop the soya chunks .Let it sit for 2 minutes or untill they become soft. Wash and soak the basmati rice for atleast 20 mins. *  * Squeeze the water from the soya chunks and strain them. Save the water ,we are going to use it for the biriyani. * Take thick coconut milk. While grinding the coconut, we can use the hot water in which we cooked the soya. Thinly slice the onion,slit the green chillies,chop the mint leaves and slice the carrots. We can either use all coocnut milk, but I feel that coconut milk will make the biriyani dry.So I have diluted it with water. * Take a pressure pan, add oil ,temper with cinnamon,cardamom,cloves,fennel seeds. The cloves and cardamom should burst to give good aroma to the biriyani. Now drop the green chillies. Green chillies will also burst. * Now dump the sliced onion and saute it. The onion should turn transparent. We can sprinkle some salt to the onion. * Throw carrot, peas to the pan.Mix them well. Cook the vegetables with onion. * Add ginger garlic paste and saute,till it looses its raw smell. Now add chopped mint leaves. * Whisk curd to creamy texture and  add it to the pan. Adding curd will give a tartness to the biriyani. * Strain the rice and add it to the pan. Slowly toss the rice,till it gets roasted. We can also fry the basmati rice in a separate pan. * When the rice `fried, add coconut milk + water (reserved from cooking soya) to the pan. We can also use fully coocnut milk or just use plain water. I have used 31/2 cups of liquid,totally for 2 cups of rice.If it is normal biriyani, I would have used 1 : 1 1/2 ratio. Since ,we are using soya, it will absorb some water ,so used 1/2 cup water more. * Now add soya to the pan and close the pan. forgot to click, while adding soya. Cook the biriyani in medium flame for 1 whistle and reduce the flame to low for 15 mins. Turn off the stove. * Once , pressure is released, remove the lid,fluff it with a fork.Serve it with raita. Garnish with fried cahews.

Notes:

* Soya chunks can be marinated with curd and then added to the biriyani.

* Since my kids don't like spicy biriyani, I have used just green chillies. If you want the biriyani to be spicier, you can use chilli powder or garam masala.

* We can use any vegetables for the biriyani or just use soya chunks.

* I have used 2 cups of coconut milk . You can use more or less,depends on how milder you want your biriyani.

* Green chillies spluttering,will give a beautifull aroma to the biriyani.

* Always use aged basmati rice for aromatic biriyani.

* Always cook biriyani in low flame.

Mughalai Chicken Biriyani - Step by Step

    Mughals were the pioneer in making biriyani.They literally found the recipe for biriyani. When they conquered several countries, their signature recipe of biriyani spread throughout the east.Mughalai chicken biriyani is rich with nuts and spices.Here the spices are freshly ground and added to the chicken. Almonds is the main ingredient in this biriyani.So don't skip that ,while preparing.I got this recipe from the video. But I tweeked it according to my taste. 

Check my other biriyani recipes

* Mutton Biriyani

* Anjappar Style Chicken Biriyani

* Shrimp Dhum Biriyani

* Chicken Dhum Biriyani

* Fish Dhum Biriyani 

* Kayalpatnam Mutton Biriyani 

* Kovai Angannan Biriyani

* Malabar Mutton Biriyani

* Egg Biriyani

* Vegetable Biriyani

* Nargisi koftha Biriyani

Recipe Source : here

Ingredients:

For the marinade :

1.Red Chillies - 5

2.Coriander seeds - 1 tbsp

3.Cadamom - 4

4.Cloves - 4

5.Pepper corns - 1/2 tsp

6.Cumin seeds - 1/2 tsp

7.Cinnamon - 1/2 inch

8.Cashews - 4 pieces

9.Almonds- 6 pieces

10.Chicken - 1 lb

For the Biriyani :

To Cook Rice :

1.Basmati Rice - 2 cups

2.Bay Leaves - 3

3.Cinnamon  - 1/2 inch

4.Cloves- 3

5.Oil - 1/2 tsp

6.Salt - 1/2 tsp

7.Fennel Seeds - 1/2 tsp

For the Gravy :

1.Onion - 2 (big) 

2. Ginger Garlic paste - 1/2 tbsp

3.Mint Leaves - 1 cup

4.Cilantro - 1/2 cup

5.Biriyani Masala - 1 tbsp

6.Green Chillies - 2

7.Bay Leaves - 2

8.Cloves - 4

9.Cinnamon - 1/2 inch

10.Fennel Seeds- 1/2 tsp

11.Curd - 1/4 cup

12.Salt -to taste

13.Saffron - a pinch

14.Oil - 1/2 cup

15.Fried onion - hand full

Method:

* Dry roast red chillies,coriander seeds,cumin seeds,pepper corns,cloves,cardamom.Soak the cashews and almonds.Soak saffron in warm water or milk. Wash the basmati rice and soak it for atleast 20 mins. Clean the chicken and wash it thoroughly. After soaking, remove the skin of the almonds. * When the masalas are cooled .Grind the masala and the soaked nuts to a fine paste. Marinate the chicken with this paste.  * The marinade should be refrigerated or kept on the kitchen counter for atleast 10 mins. * Take a pan, add oil splutter with cloves,cinnamon,bay leaves,cardamom and green chillies.Saute the onion finely till golden brown. * While the gravy is getting ready,let's prepare the rice. Take a wide pan, add oil ,splutter with cinnamon,cloves,bay leaves and fennel seeds.Now add 10 cups of water or till the pan is filled 3/4 th of its height. * When the water comes to rolling boil, add the strained rice to the pan. The rice will enlarge in its size .When the rice is 80 % done, turn off the flame. That is when you press the rice, it should break, but ot should not be mushy. This is the right consistancy. * Strain the cooked rice using a strainer. Let the rice be covered and keep it ready for layering .The rice has to be hot for layering the biriyani. * Add biriyani masala to the pan and roast it. Now add the marinated chicken to the pan.Let the chicken cook for 5 mins. * The gravy should ooze out oil. That is the right consistancy for layering. the gravy should have reduced all its moisture. Add whisked curd to the pan and let it cook for a minute.Adjust salt to taste. Start layering the pan with gravy,cooked rice,saffron milk,chopped cilantro and fried onion. * Cover the pan with a damp clothe and close it with a lid. The pan should be tightly sealed.Pre heat a oven for 350 degree F. * Pop the pan and let it be in dhum for atleast 20 mins. We can also keep the pan in dhum on top of the stove. Keep a tawa on top of the stove in low flame. Now in turn keep the pan on the tawa. Let it sit for atleast 20 mins. * Once the biriyani is cooked, fluff with a fork and serve it with raita.

Notes:

* Adjust the spices according to your taste.

* we can also marinate the chicken overnight in the refrigerator.

* We have not used tomatoes in the biriyani.

* We can also try to make vegetable biriyani similarly.

* We can garnish the biriyani with fried nuts and raisins.

* The ratio of almonds to cashew has to be higher .

* Always the gravy should have been reduced to half for layering it with the cooked rice.

*If we want, we can add some garam masala to the gravy.